Influence of Fermentation Time on the Chemical and Functional Composition of Different Cocoa Clones from Southern Colombia

• DOI: 10.20944/preprints202310.0735.v1
• Publication Date: 2023-10-16T02:16:26Z
• Authors: Paola Andrea Pola...; Juan Carlos Suárez; Héctor Eduardo He...; Vivian Yorlady Ra...; Natalia Cuellar-A...; Fernando Casanoves
• Keywords: clone (Java method)

Cocoa bean quality depends mainly on genetic material, edaphoclimatic factors and post-harvest processes such as fermentation. The impact of the fermentation process chemical func-tional composition different cocoa clones grown in southern Colombia was analyzed. A facto-rial design with repeated measures over time used to analyze effect clone fermen-tation characteristics (bromatology, phenolic compounds antioxidant ac-tivity). bromatological showed significant differences between time. Clones EET-8 CCN-51 higher contents acidity (0.51%), fat (63.61%), protein (12.85%) carbohydrates (1.63 mg g-1). Moisture, sucrose in-creased their values day 4 6 (P<0.05). Phenolic activity had clones, where ICS-95 high phenols (64.56 g-1), flavonoids (3.30 g-1) DPPH reducing capacity (325.55 µmol In this sense, we consider FSV-41 major grain index based results at level, compounds.